• Subscribe to RSS Feed
  • Thermomix Recipes on Facebook
  • Thermomix Recipes on Twitter
  • Thermomix Recipes on Google Plus
  • Thermomix Recipes on Pinterest
  • Thermomix Recipes on YouTube

Lemon Cake with Thermomix



Do you have lots of egg-whites and don't know what to do? Try this Lemon Cake: it's fantastic! Adalgisa, a Ricette-Bimby Facebook page fan (there is also an English version: Thermomix-Recipes Facebook page), suggested it to me, just to dispose of some egg-whites, and it's really really good!

Preparing this cake is a soft way to start again with work, after holidays, gently pampering yourself with no exaggeration.

Adalgisa also gave me the orange cake recipe from the Italian cookbook "Il Meglio del Bimby" (literally "The Best of Thermomix"). But I didn't have oranges so I made some changes. The result is like a cake that in Italy we call "torta paradiso" (literally "heaven cake"), a very soft sponge cake that has a delicate flavour. It's similar to the North American Angel food cake, or Angel cake, but not the same!

I replaced oranges with lemons. But I added a little bit of sugar more because lemons were pretty sour. If you cannot find untreated citrus fruits, use the essences. It won't be "all natural" as if you used the real peel but savour is obviously good.

If you want to make biscuits with egg-whites, try the Lingue di Gatto (Italian traditional tongue-like shaped biscuits). Delicious!!


Ingredients


- 250 g of Pastry Flour
- 180 g of Soft Butter
- 150 g of Sugar
- 5 Egg-Whites
- 1 Baking Powder Sachet
- 2 Untreated Lemon (or 2 Orange or Citrus Fruits Essence)
- 1 Pinch of Salt
- Icing Sugar as much as needed (to cover the cake)


How to prepare the Lemon Cake


Put sugar and lemon peels in the mixing bowl while moving. 15 Sec. Speed. 7-8.

Add butter. 30 Sec. Speed 4.

Add salt and flour. 40 Sec. Speed 4.

Add non whipping egg-whites. 30 Sec. Speed 4.

Add baking powder. 30 Sec. Speed 4.

If there are other lumps just set Speed 7 until well mixed.

Butter and cover with flour a baking pan 24 diameter and bake at 160°C if you have a ventilated oven or 180°C if you have a static oven, for 30-35 Min. Always check the cooking with a toothpick.

Once you take the cake out of the oven let it cool and cover with icing sugar.


Translated from the Italian recipe:
Torta al Limone col Bimby








Comments

Related Posts Plugin for WordPress, Blogger...